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roasted veggie bowl with quinoa and tahini dressing on white counter

Roasted Veggie Bowls Recipe

These roasted veggie bowls are the ultimate healthy meal prep solution—packed with caramelized vegetables, hearty grains, and a creamy maple Dijon tahini dressing. Naturally vegan, gluten-free, and endlessly customizable, this easy recipe makes eating your veggies a delicious everyday ritual.
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Course: Dinner, Lunch, Meal Prep
Cuisine: American, Mediterranean, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Assembly & Dressing: 10 minutes
Total Time: 55 minutes
Servings: 4 bowls
Calories: 420kcal
Cost: $12

Equipment

  • 2 Large rimmed baking sheets For roasting vegetables evenly
  • 1 Parchment paper or silicone baking mats Prevents sticking and makes cleanup easy
  • 1 Sharp Chef’s Knife For even chopping
  • 1 Large mixing bowl To toss veggies with oil and spices
  • 1 Wire cooling rack (optional) For better air circulation under pans
  • 4 Meal prep containers Keeps components fresh for storage

Ingredients

Roasted Vegetables

  • 2 cups Sweet potato Cubed into 1-inch pieces
  • 2 cups Brussels sprouts Halved
  • 1 cup Red bell pepper Chopped
  • 1 cup Cauliflower florets
  • 1 can (15 oz) Chickpeas Drained and patted dry
  • 3 tablespoon Olive oil
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • 0.5 teaspoon Ground cumin
  • 0.5 teaspoon Salt Or to taste
  • 0.25 teaspoon Black pepper To taste

Base

  • 2 cups Cooked quinoa Or brown rice, farro, or your favorite grain
  • 2 cups Mixed greens or baby spinach

Maple Dijon Tahini Dressing

  • 0.25 cup Tahini
  • 2 tablespoon Maple syrup
  • 1 tablespoon Dijon mustard
  • 2 tablespoon Lemon juice Freshly squeezed
  • 2-3 tablespoon Water To thin as needed
  • 0.25 teaspoon Salt

Optional Toppings

  • Fresh avocado slices
  • Crumbled feta cheese
  • Pumpkin or sunflower seeds
  • Fresh herbs Parsley or cilantro
  • Hemp hearts

Instructions

  • Preheat oven to 425°F (220°C) and line baking sheets with parchment paper. Chop vegetables evenly and pat chickpeas dry.
  • Toss veggies and chickpeas with olive oil, spices, salt, and pepper until coated.
  • Spread in a single layer and roast for 25–30 minutes, flipping halfway, until golden and crispy.
  • Whisk together tahini, maple syrup, Dijon, lemon juice, and water until smooth and drizzle-able.
  • Layer grains, greens, and roasted veggies in bowls. Drizzle with dressing and add toppings.
  • Enjoy warm or refrigerate for meal prep throughout the week.

Notes

Nutrition information is automatically calculated and should be used only as an approximation.

Nutrition

Serving: 1bowl | Calories: 420kcal | Carbohydrates: 52g | Protein: 12g | Fat: 18g | Saturated Fat: 2.5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 350mg | Potassium: 950mg | Fiber: 10g | Sugar: 8g | Vitamin A: 9000IU | Vitamin C: 80mg | Calcium: 120mg | Iron: 3.5mg